Mussels steamed with lemon grass

Name: Mussels steamed with lemon grass
Cuisine: Spanish
Ingredients: 2 large, fresh red chillies, deseeded and finely chopped, plus sliced chillies to garnish; 3 garlic cloves, peeled and finely chopped; juice of 1 lime; ½ teaspoon Demerara or palm sugar; 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped; 450 g/1 lb mussels in their shells, debearded and scrubbed; 1 red onion, peeled and finely chopped; 3 fresh lemon grass stalks, finely sliced into rings; 1 tablespoon Thai fish sauce (nam pla); vegetable oil, for frying

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

450 g/1 lb mussels in their shells, debearded and scrubbed
3 garlic cloves, peeled

Asia
Europe
Spain
Japan
Thailand
Fish course
Pescatarian
Southeast Asia
Mediterranean
Gluten-free

Method

Wash the mussels in several changes of cold water to ensure all the sand and grit have been removed. Throw away any mussels that do not close fully when gently tapped.
Heat a little oil in a wok and stir-fry the garlic, onion, ginger, lemon grass and chillies gently for a couple of minutes until they release their fragrance.
Tip the mussels into the wok